Search Results (29)

Urban agriculture (UA) is emerging as a promising strategy for sustainable food production in response to growing environmental pressures. Indoor vertical farming (IVF), combining Controlled Environment Agriculture (CEA) with Building-Integrated Agriculture (BIA), enables efficient resource use and year-round crop cultivation in urban settings. This study assesses the environmental performance of a prospective IVF system located on a university campus in Portugal, focusing on the integration of photovoltaic (PV) energy as an alternative to the conventional electricity grid (GM). A Life Cycle Assessment (LCA) was conducted using the Environmental Footprint (EF) method and the LANCA model to account for land use and soil-related impacts. The PV-powered system demonstrated lower overall environmental impacts, with notable reductions across most impact categories, but important trade-offs with decreased soil quality. The LANCA results highlighted cultivation and packaging as key contributors to land occupation and transformation, while also revealing trade-offs associated with upstream material demands. By combining EF and LANCA, the study shows that IVF systems that are not soil-based can still impact soil quality indirectly. These findings contribute to a broader understanding of sustainability in urban farming and underscore the importance of multi-dimensional assessment approaches when evaluating emerging agricultural technologies. Full article

This study investigated the perceptions of animal welfare and the consumption of alternative protein sources among future professionals in agronomy, food science, and veterinary medicine. A sample of 769 participants from three faculties [ESALQ (“Luiz de Queiroz” College of Agriculture), FZEA (School of Animal Science and Food Engineering), and FMVZ (School of Veterinary Medicine and Animal Science)] of the University of São Paulo was used. These faculties have different teaching focuses: agronomy, food and animal production, and veterinary, respectively. A relationship between the perception of animal welfare and alternative sources of protein based on the participants’ educational background was verified, specifically: (i) participants from the FZEA (food science) and FMVZ (veterinary) units would be interested in consuming farmed meat and expressed interest in trying it; (ii) students from the ESALQ (agronomy) have a low level of knowledge about animal welfare and are not very interested in knowing how animals are reared, and few participants attribute the presence of the health inspection seal as influencing their purchasing intention; (iii) participants, regardless of their academic background, did not express an intention to reduce their red meat consumption; (iv) the ESALQ was the campus which showed the most skepticism about animal sentience; (v) most participants from the FMVZ and FZEA reported being willing to pay 4–5% more for products that guarantee animal welfare. The findings suggest that the academic context influences individuals’ perceptions and food choices, highlighting the need for educational strategies that foster a greater awareness of animal welfare, encourage the adoption of more sustainable practices, and promote the acceptance of alternative protein sources within the agri-food sector. Full article

Background/Objectives: Recent decades have seen a remarkable westernization of diets and a decline in adherence to the Mediterranean diet (MD). This study examined the eating habits of a representative sample of Italian university students to identify the determinants of adherence to the MD and the most relevant actions to improve their well-being. Methods: The Mediterranean Diet Quality Index for Children and Adolescents (KIDMED) and Sustainable Healthy Diet (SHED) index questionnaires were used to explore MD adherence as the primary outcome, and dietary behavior sustainability, respectively. Sociodemographic, anthropometric, and lifestyle information was also collected. Results: The final sample included 1434 subjects (18–24; 60% female). The median (IQR) KIDMED score was 6.0 (4.0–8.0) and 33% showed a high adherence to the MD. Having breakfast, eating fruit and vegetables at least once a day, consuming pasta or other grains almost daily, and using olive oil at home were among the most common positive aspects of students’ diets. However, regular consumption of fish, nuts, legumes, dairy products, and a second serving of fruit and vegetables was less prevalent. Having an active lifestyle, eating more plant products, and having more sustainable dietary behaviors in terms of the SHED index, were the main determinants of a high KIDMED score. Likewise, graduate students, daily consumers of plant-based meat alternatives, and students attending university canteens daily were more likely to adopt healthier diets. Conclusions: Future actions are crucial to create a food environment that facilitates healthy and sustainable dietary choices among young adults, such as improving the nutritional quality of processed products and regulating their promotion, as well as implementing initiatives to improve university food services and encourage the use of campus dining facilities. Full article

Background/Objectives: The transition to university life brings significant social, psychological, and environmental changes, making it a critical period for establishing long-term dietary habits. However, many Mexican university students fail to meet national dietary guidelines, increasing their risk of non-communicable diseases. This study examines the determinants of healthy eating among university students in Oaxaca using a holistic, multi-level approach grounded in the Social Ecological Model (SEM) and Social Cognitive Theory (SCT). Methods: A mixed-methods approach was employed, integrating ethnography with a validated self-report questionnaire completed by 411 students at the Universidad Autónoma Benito Juárez de Oaxaca (UABJO). The ethnographic data included observations, field notes, photographs, informal conversations, and 13 semi-structured interviews. Data triangulation provided a comprehensive understanding of dietary behaviors by capturing both self-reported patterns and real-world eating practices and the food environment, as captured through ethnographic methods. The analysis included descriptive statistics, normality tests, and parametric tests to assess significant differences. Results: The findings revealed a decline in diet quality, characterized by low fruit and vegetable intake, high snack consumption, and irregular meal patterns, particularly among students living independently. Key barriers included academic stress, time constraints, low cooking self-efficacy, limited nutritional knowledge, peer pressure, and negative social norms, which contributed to reliance on convenient, processed foods. The lack of healthy food options on campus and the high perceived cost of nutritious food further led students to prioritize cheap, calorie-dense foods over healthier choices. Conversely, enablers included structured university schedules; peer support; hands-on culinary interventions; and improved access to affordable, healthy food. Conclusions: Addressing these barriers requires multi-level interventions that enhance nutrition literacy, cooking self-efficacy, and peer-led strategies while improving the campus food environment. Future research should explore SCT-based initiatives leveraging social networks and culinary education to foster sustainable dietary behavior change in university settings and assess how these findings can be applied in other socioeconomic and cultural contexts. Full article

The sustainable management of biowaste, mainly food and pruning waste, is currently a challenge due to the increase in its production. The CaMPuSTAJE program, which has been implemented on the campus of the Public University of Navarre (UPNA) since 2019, is an excellent example of how the institution is addressing its strategic interests in sustainable waste management. The principal aim of this program is to manage the biowastes generated by the campus canteens through a simple community composting facility, involving UPNA students and graduates. This program aims to promote experiential learning and applied research in sustainability and circular economy, managing their own waste in a circular and local way. Thus, four composting sets of the CaMPuSTAJE program were evaluated by monitoring the process and the main chemical properties of the composting samples. Also, final composts were fully characterized to ensure the process reproducibility and efficiency and the absence of any hazard in the end-products. The final composts showed a significant agronomic quality, had low content of potentially toxic elements, and were free from phytotoxicity, thus being able to be reintroduced as an organic amendment at the university campus itself. Full article

Tracking density in universities is essential for planning services like food, transportation, and social activities on campus. However, food waste remains a critical challenge in campus dining operations, leading to significant environmental and economic consequences. Addressing this issue is crucial not only for minimizing environmental impact but also for achieving sustainable operational efficiency. Campus food services significantly influence students’ university choices; thus, forecasting meal consumption and preferences enables effective planning. This study tackles food waste by analyzing daily campus data with machine learning, revealing strategic insights related to food variety and sustainability. The algorithms Linear Regression, Extra Tree Regressor, Lasso, Decision Tree Regressor, XGBoost Regressor, and Gradient Boosting Regressor were used to predict food preferences and daily meal counts. Among these, the Lasso algorithm demonstrated the highest accuracy with an R² metric value of 0.999, while the XGBRegressor also performed well with an R² metric value of 0.882. The results underline that factors such as meal variety, counts, revenue, campus mobility, and temperature effectively influence food preferences. By balancing production with demand, this model significantly reduced food waste to 28%. This achievement highlights the potential for machine learning models to enhance sustainable dining services and operational efficiency on university campuses. Full article

This article reviews waste generation rates, waste composition and waste management practices in Higher Education Institutions (HEIs) around the world, reporting on current management practices, waste prevention and diversion initiatives, separate collection at source and zero-waste approaches. The average waste generation rate was 0.19 ± 0.21 kg/d·person (median 0.093 kg/d·person). On average, organic waste reached 30 ± 19% of total waste, followed by paper and cardboard (23 ± 13%) and plastics (18 ± 11%). Common minority material components included glass and metals, with 3 ± 3% each. Yard waste, hazardous waste and electronics were only reported for some cases. The applied methodologies for the minimization of waste and the valorization of resources for a more circular campus were discussed. Key measures to reduce paper, packaging and food waste were reviewed, as well as examples of recommended good practices. Waste management in HEIs is considered a complex task, which requires multidisciplinary and experienced managers, stakeholder engagement, effective communication and collaborative research work. Collection at source of the organic, wet fraction separated from the rest of the waste is considered a basic and imperative requirement, while the separate collection of other materials will depend on the particular case, but the participation and awareness of the entire HEI community appears to be essential. Prevention measures also require acceptance by the community. Following the analyzed literature, a methodology was proposed for the sustainable management of waste in HEIs, taking as a reference the PDCA cycle (Plan, Do, Check/Analyze and Act/Adjust). Full article

This study evaluates three scenarios’ technical and economic viability for implementing a microgeneration power plant using biogas derived from the anaerobic digestion of food waste. The case study focuses on the Federal University of Pernambuco (UFPE) campus in Recife, northeastern (NE) Brazil, targeting the organic fraction of solid waste from food units (restaurants, canteens, and kiosks). The analysis was based on field data, the chemical composition of the waste, and the electric energy consumption. Biogas production of 166 m³/day from 1 ton/day of food waste was estimated using an anaerobic reactor of 126 m³. This amount of biogas could generate about 360 kWh/day of electricity if the plant operates at peak hours using a generator set with an alternative internal combustion engine of 120 kW, with a consumption of 66 m³/h and fuel efficiency of 30%. The system could generate 390 kWh/day of electrical energy using a microturbine, with a consumption of 78 m³/h and 30% efficiency. The scenario utilizing a tubular reactor and an internal combustion engine demonstrated the best economic viability. While this study focuses on financial aspects, the findings suggest significant potential contributions to sustainability, including reducing greenhouse gas (GHG) emissions and advancing renewable energy solutions. This model can be adapted for small NE Brazil municipalities, offering economic and environmental benefits. Full article

The sustainability of the primary sector is closely linked to meeting the demand for seeds using agro-industrial waste and bioresidues. Sustainability is a multidimensional concept focused on achieving environmental health, social justice, and economic viability. To this end, an experiment was designed based on a combination of biotechnological strategies accessible to many individuals. The first strategy involves the use of compost and vermicompost as cultivation substrates; the second is the in vitro acclimatization of potato plants to these substrates; and the third is the incorporation of Trichoderma asperellum into these substrates to determine the synergistic effect of both. The compost used in this work came from sewage sludge from an agri-food company (Cp); a dining room and pruning waste from a university campus (Cu); and vermicomposted coffee pulp waste (Cv). Each sample was mixed with coconut fiber (Fc) in proportions of 100, 75, 50, and 25%. In the resulting mixtures, María Bonita variety vitroplants were planted and placed in a greenhouse. The biometric response in the three cases indicated a dependence on the type of compost and the proportion of the coconut fiber mixture. The inoculation of Trichoderma asperellum with sewage sludge compost increased stem thickness (42.58%) and mini-tuber weight (6.74%). In contrast, uninoculated treatments showed the best performance in terms of the number of mini-tubers. A 50:50 mixture of sewage sludge compost with coconut fiber and without inoculation of Trichoderma asperellum was the best treatment for the production of pre-basic seeds of the María Bonita potato variety. The use of composted agricultural waste and bioresidues is shown as a valid and low-cost alternative for the sector, even independently of the incorporation of additional inoculants. Full article

Background: Campus food pantries can address food insecurity among college students, but little is known about how to create a model at a Hispanic-Serving Institution (HSI). This study evaluated a food pantry, which was part of a learning community for dietetics and nutrition students at an HSI. Methods: The Bobcat Bounty food pantry was created and evaluated using a mixed-methods approach, including food inventories before and after each pantry, observations of operations (written by volunteers at each pantry, n = 27), new client intake (n = 947) and client satisfaction surveys (n = 267)), and stakeholder interviews (n = 16 after the first year of implementation). Descriptive statistics and t-tests were used for quantitative analyses, and qualitative analyses included interview transcript coding and peer debriefing. Results: Here, 2 faculty members and a team of 19 students/dietetic interns operated the weekly campus food pantry, which served 3567 students and distributed 33,000 pounds of food. Client satisfaction surveys provided evidence for addressing food insecurity for college students. Volunteers and stakeholders generated insights for operational evolution and sustainability of the food pantry. Conclusions: Results highlighted key factors for initial efficacy and strategies for long-term success. Findings may be incorporated by dietetic education and training programs to provide research-focused and culturally relevant experiential learning. Full article

In the aftermath of the 2022 Russian–Ukrainian war, Taiwan experienced economic shocks that prompted the government to initiate the happiness lunchbox program, aimed at fostering sustainable development and zero hunger concerns. Despite these efforts, economically disadvantaged university students faced challenges due to the unconventional outsourcing of campus meals. This study, conducted by leveraging campus culinary facilities, adopts an inferred value approach as opposed to the subjective willingness-to-pay (WTP) method, providing a more conservative assessment of students’ willingness to contribute. Through regression analysis, this study highlights the positive correlation between student engagement in charitable activities and WTP for student-led events. This involvement not only enhances food safety and hygiene but also reflects a genuine commitment to supporting financially challenged students. The comprehensive nature of this approach effectively tackles issues related to campus nutrition, emphasizing the significance of establishing a sustainable campus environment to achieve objectives such as “zero hunger” and “responsible consumption and production” on campus. Full article

With young adults (18–30 years) having low vegetable intake, primarily due to inadequate cooking skills, this study aims to explore the usability and desirability of educational tools, such as written recipes and cooking videos, to foster sustainable eating habits. Employing a descriptive, qualitative, and user-centered design, three focus groups were held at a major urban university campus in New Zealand, engaging students and staff within the target age group. Discussions with 15 participants identified key facilitators of vegetable-based cooking, including access to ingredients, ease of recipe visualization, and cost-effectiveness. Consequently, 13 vegetable-centric recipes and instructional videos were created, incorporating nutritional value, affordability, and preparation efficiency. These resources, tailored to young adults’ preferences, were designed to mitigate the identified barriers to vegetable use, contributing to sustainable food practices. The application of a user-centered approach in developing educational content yielded a set of recipes and videos that not only address the gaps in cooking skills among young adults but also promote the broader goals of sustainability in food consumption patterns. This approach offers actionable insights for practitioners and food marketers to enhance vegetable utilization and sustainable eating behaviors in this demographic. Full article

We analyze the recent media reports related to food and agriculture education (FAE) in Taiwan and present the main aspects of the FAE in different ways such as historical society and ethics, food and agriculture industry and responsibility, food and agriculture culture preservation, and education and health promotion. The reports are classified into seven categories: culture, life, agriculture, campus, society, environment, and industry. The results point out the enhancement of the sustained development of the FAE in the post-legislative era due to the increased consolidated relationships among the sustainable development goals (SDGs) and FAE in the food (production and marketing certification), agriculture (commercializing organic agriculture certification), and travel (friendly conservation tourism). Further research needs to focus on the main evaluated aspects of FAE that appear more frequently in the related research for the promotion of education and health, and historical and ethical justice. FAE seems to be preferred in the metropolitan area while teaching in the cultural field is more important in the non-metropolitan area than in the metropolitan area, which needs further study. Full article

The purpose of the study is to assess campus dining sustainability from the college students’ perspective. A total of 394 responses were analyzed by the importance-performance analysis (IPA) to determine the difference between college students’ importance ratings for and perceived sustainability performance of sustainable practices in campus dining operations. The locus for focus model was applied to demonstrate the priority of the sustainable practices. The results indicate that there is a gap between students’ expectation and university dining services’ performance regarding sustainable practices. The findings suggest that university administrators and operators need to focus on reducing food waste and on food donation so that they can meet the customers’ green values and expectation. Full article

In discussions on urban food security and healthy aging, urban agriculture is described in the context of changing approaches to sustainable urban development under crises. Space planning-related urban agriculture practices, such as edible landscaping combing design and small-scale crop production, are the primary active strategies and environmental policy tools. This paper addresses urban food security and health aging by practicing campus agriculture and community gardens around National Taiwan University. In particular, this study adopts participatory action research, participatory observation, and semi-structured, in-depth interviews as the research method. We examined the challenges and benefits of implementing urban agriculture in Taipei. Further, we proposed that urban agricultural space building and planning based on a social support network of urban agriculture can effectively address food supply and healthy aging for an aging urban society to some extent. Full article